“Chef Damian Heath, selected as a semifinalist in the James Beard Foundation Awards in 2012 for the southeast region, dishes up seasonal upscale cuisine that utilizes locally grown ingredients. From sensational Shrimp and Grits to Crisp Duck Leg Confit to Gluten-Free Manicotti served in a seafood cream sauce, this restaurant is a foodie’s dream come true.” –WV Living Magazine

“Reserve a porch dinner table at Lot 12 Public House, where local Chef Damian Heath cooks up memorable meals.” – Southern Living

“Homey Atmosphere, Upscale Cuisine… In a slowly re-blossoming historic resort, the prodigal son of two popular artists returns home and, with his similarly creative wife, restores a down-at-the-heels Victorian, puts in a sleek commercial kitchen and serves up unflashy but accomplished food in the front parlor.”– Washington Post, Weekend Section

“In line with the famous Michelin Guide category, it’s almost worth the two-hour trip from Washington just for dinner.” – Washington Times, Weekend Section